In my crazed search for ways to cook ground turkey, I ran across this interestingly-titled recipe: Simon and Garfunkel Turkey Burgers.
These are really simple to make. Just blend everything together by hand (I'm getting less and less squeamish about touching raw meat!), shape into patties, and grill away!
Unfortunately, I didn't get any pictures of these burgers, so you'll just have to use your imaginations.
SIMON AND GARFUNKEL TURKEY BURGERS
INGREDIENTS
1lb. ground turkey
3 slices swiss cheese
1 tsp. minced rosemary
1 1/4 tsp. minced thyme
1 1/4 tsp. minced parsley
2 tbsp. worchestershire sauce
Salt and pepper, to taste
DIRECTIONS
1) Mince all of the herbs.
2) Combine herbs, worchestershire sauce, and turkey. Salt and pepper to taste.
3) Form into four patties and grill until done.
HELPFUL HINTS
Aric and I grilled these inside on the Foreman. We set it to medium heat, and they cook for about six minutes. It works out very nicely.
We don't have swiss, and I wasn't about to make a special trip, so I decided to whip up some of the basil mayo from my previous turkey recipe. Basically I minced up a bunch of fresh basil from the garden and stirred it in a few globs of mayo. Nothing fancy, just adjust it to your taste.
The mayo was a really nice addition to the burgers. It enhanced the herbs that were mixed in with the meat, and also added some moisture. The burgers themselves were a little dry, so perhaps next time I'll had half an egg.
Overall, though, I really enjoyed this recipe, and I'm definitely going to make them again!
Showing posts with label turkey. Show all posts
Showing posts with label turkey. Show all posts
7/2/09
Basil Turkey Burgers
As I mentioned before, ground turkey was an incredibly good deal, so we stocked up. Now we've got five pounds of turkey in the freezer and no clue what to do with it.
One lovely solution is to make a turkey burger. There are about a thousand different varieties - I know, because I looked at most of them. Each recipe sounds incredibly delicious, but I kept running into the same problem - I was missing one essential ingredient.
I finally found a recipe for Basil Turkey Burgers. I've got fresh basil in the garden, so I thought, "hey, why not?"
Photo courtesy of Aric.
INGREDIENTS
1) I didn't include the mayo, because the mayo we have is...well...let's just say that we don't know how old it is.
2) I didn't include the tomato because I hate raw tomato.
3) Instead of milk (which we're also unsure of the age), we used an egg. Apparently eggs are good substitutes when you need a "binder." A word of caution - one egg is too much. Try half an egg.
4) I don't have plain breadcrumbs, but I do have Italian seasoned breadcrumbs. So tasty!
5) We cooked this on a Foreman grill. I believe it cooked for about 6 minutes, but don't quote me on it - Aric is the grill master.
The burgers were deliciously moist. The basil is adds a subtle sweetness, but is quite bold at the same time. I used a red onion, which gave the burgers a bit of a kick, but not too much.
I also picked some lettuce leaves from the garden, and the lettuce is a little bitter. It was a beautiful contrast to the sweetness of the burger.
When we make these again (which I know we will), I don't know if I'll try for the basil mayo. It was all so tasty by itself, I don't really think it needs another level of flavor.
One lovely solution is to make a turkey burger. There are about a thousand different varieties - I know, because I looked at most of them. Each recipe sounds incredibly delicious, but I kept running into the same problem - I was missing one essential ingredient.
I finally found a recipe for Basil Turkey Burgers. I've got fresh basil in the garden, so I thought, "hey, why not?"
BASIL TURKEY BURGERS
Photo courtesy of Aric.INGREDIENTS
- 1/4 cup fat-free mayonnaise
- 2 tablespoons minced fresh basil, divided
- 1/4 cup fat-free milk
- 2 tablespoons finely chopped onion
- 1 tablespoon dry bread crumbs
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 3/4 pound lean ground turkey
- 4 hamburger buns, split
- 4 lettuce leaves
- 1 large tomato, sliced
- In a small bowl, combine mayonnaise and 1 tablespoon basil. Cover and refrigerate until serving.
- Coat grill rack with nonstick cooking spray before starting the grill.
- In a bowl, combine the milk, onion, bread crumbs, salt, pepper and remaining basil. Crumble turkey over mixture and mix well. Shape into four patties.
- Grill, covered, over indirect medium heat for 5-6 minutes on each side or until meat is no longer pink and a thermometer reads 165 degrees F. Serve on buns with lettuce, tomato and basil mayonnaise.
1) I didn't include the mayo, because the mayo we have is...well...let's just say that we don't know how old it is.
2) I didn't include the tomato because I hate raw tomato.
3) Instead of milk (which we're also unsure of the age), we used an egg. Apparently eggs are good substitutes when you need a "binder." A word of caution - one egg is too much. Try half an egg.
4) I don't have plain breadcrumbs, but I do have Italian seasoned breadcrumbs. So tasty!
5) We cooked this on a Foreman grill. I believe it cooked for about 6 minutes, but don't quote me on it - Aric is the grill master.
The burgers were deliciously moist. The basil is adds a subtle sweetness, but is quite bold at the same time. I used a red onion, which gave the burgers a bit of a kick, but not too much.
I also picked some lettuce leaves from the garden, and the lettuce is a little bitter. It was a beautiful contrast to the sweetness of the burger.
When we make these again (which I know we will), I don't know if I'll try for the basil mayo. It was all so tasty by itself, I don't really think it needs another level of flavor.
5/29/09
Adventures in Cooking - Double Dumpling Chicken Stoup
It's been really muggy here for the past two days, so I haven't really felt like cooking. Turning on the stove or oven would be agony. And while we could have microwaved something, the idea of putting warm food in our bellies was 100% unappealing.
So today when the humidity broke, I decided to take full advantage and use the stove. I also had some ground turkey in the fridge that I'd totally forgotten about (thanks for reminding me, Aric!) and needed to use up before it went bad.
It's about time to go grocery shopping, so my choices are limited. I briefly considered making a meatloaf (I have a kickass recipe for turkey meatloaf, which I'll share at a later date), but I just wasn't feeling it. Then it hit me - turkey ball soup!
Turkey ball soup began as a 30-minute recipe by Rachel Ray. Her recipe is good, but I've been able to customize it a bit to my preferences. I'll cover the changes I've made a little bit later ("turkey ball soup" will make a lot more sense when I'm done, I promise).
So now, with no further ado, I present you with...
DOUBLE DUMPLING CHICKEN STOUP (by Rachel Ray)
INGREDIENTS
2 tbsp. EVOO
4 celery ribs from the heart, chopped
2 medium onions, chopped
2 cups store-bought shredded carrots
1 fresh or dried bay leaf
Salt and pepper
6 cups chicken stock
1 lb. ground chicken
2 garlic cloves, finely minced
1/4 tsp. nutmeg
1 egg
1/2 cup Italian bread crumbs
1/2 cup grated parmesan cheese
1 package gnocchi
1 cup frozen peas
Parsley, finely chopped
INSTRUCTIONS
1) Heat the EVOO in a large soup pot over medium to medium-high heat.
2) Add the celery, onions, carrots, and bay leaf; season with salt and pepper, and cook for about five minutes, until the onions become soft.
3) Add the chicken stock, cover, and bring to a gentle boil.
4) While the stock comes to a boil, combine the ground chicken, salt, pepper, egg, bread crumbs, nutmeg, and cheese.
5) Roll the mixture into walnut-sized balls and gently drop them into the boiling stock. Cook for 3 or 4 minutes.
6) Add the gnocchi to the pot and cook for 5 minutes, or until they float to the surface.
7) Add the peas and parsley, and cook for 2 minutes longer.
8) Turn the heat off and allow the "stoup" to sit for a few minutes, to cool off and thicken.
9) Serve with crusty bread and enjoy!
WHAT I DO DIFFERENTLY
1) I have never been able to find ground chicken in my grocery store. I can, however, find ground turkey (and it's frequently on sale), so that's what I use - thus "turkey ball soup" was born.
2) I hate chopping carrots, so I usually use frozen peas and carrots, and just add them when it says to add the peas. Bigger chunks of carrot might be nice, but lazy wins out in this case.
3) Rachel Ray says you can find gnocchi in the refrigerated section of your grocery store. I have never seen gnocchi anywhere other than the international/pasta aisle.
4) Another note about the gnocchi - normally I use plain potato gnocchi, but I was in Horrocks the other day and found some basil gnocchi, so I decided to give that a try.
5) This is the first time I've ever used the bay leaf. I've never had bay leaves - I always thought they were too expensive. But the other week McCormick's spices went on sale, so I picked up some spices that I'd normally done without. The soup is delicious either way, so if you prefer not to fish around for a tiny little leaf in your soup, feel free to omit.
6) I usually don't use cheese in the meatballs. I never kept cheese in the house, and now that I live with Aric, we typically only have American sliced cheese. But again, I was at Horrocks and found some parmesan cheese with peppercorns in it, so I bought it, and used it in the meatballs. Fancy! Anyway, you aren't missing anything if you don't put cheese in the meatballs, so don't worry.
THE BOTTOM LINE
It's a little expensive to get all of the components for this soup, but sweet fancy pants, is it ever delicious! You can go as fancy or as lazy as you want with this soup, and it will taste like you slaved over the stove for hours.
This is also an incredibly filling soup - excuse me, stoup (so called because it is more stew-like than it is soup-like). I don't like watery soups with nothing to them. I really hate drinking just broth. Turkey ball soup is incredibly hearty, and only gets better the longer it sits in your fridge.
Thank you, Rachel Ray!
So today when the humidity broke, I decided to take full advantage and use the stove. I also had some ground turkey in the fridge that I'd totally forgotten about (thanks for reminding me, Aric!) and needed to use up before it went bad.
It's about time to go grocery shopping, so my choices are limited. I briefly considered making a meatloaf (I have a kickass recipe for turkey meatloaf, which I'll share at a later date), but I just wasn't feeling it. Then it hit me - turkey ball soup!
Turkey ball soup began as a 30-minute recipe by Rachel Ray. Her recipe is good, but I've been able to customize it a bit to my preferences. I'll cover the changes I've made a little bit later ("turkey ball soup" will make a lot more sense when I'm done, I promise).
So now, with no further ado, I present you with...
DOUBLE DUMPLING CHICKEN STOUP (by Rachel Ray)
INGREDIENTS
2 tbsp. EVOO
4 celery ribs from the heart, chopped
2 medium onions, chopped
2 cups store-bought shredded carrots
1 fresh or dried bay leaf
Salt and pepper
6 cups chicken stock
1 lb. ground chicken
2 garlic cloves, finely minced
1/4 tsp. nutmeg
1 egg
1/2 cup Italian bread crumbs
1/2 cup grated parmesan cheese
1 package gnocchi
1 cup frozen peas
Parsley, finely chopped
INSTRUCTIONS
1) Heat the EVOO in a large soup pot over medium to medium-high heat.
2) Add the celery, onions, carrots, and bay leaf; season with salt and pepper, and cook for about five minutes, until the onions become soft.
3) Add the chicken stock, cover, and bring to a gentle boil.
4) While the stock comes to a boil, combine the ground chicken, salt, pepper, egg, bread crumbs, nutmeg, and cheese.
5) Roll the mixture into walnut-sized balls and gently drop them into the boiling stock. Cook for 3 or 4 minutes.
6) Add the gnocchi to the pot and cook for 5 minutes, or until they float to the surface.
7) Add the peas and parsley, and cook for 2 minutes longer.
8) Turn the heat off and allow the "stoup" to sit for a few minutes, to cool off and thicken.
9) Serve with crusty bread and enjoy!
WHAT I DO DIFFERENTLY
1) I have never been able to find ground chicken in my grocery store. I can, however, find ground turkey (and it's frequently on sale), so that's what I use - thus "turkey ball soup" was born.
2) I hate chopping carrots, so I usually use frozen peas and carrots, and just add them when it says to add the peas. Bigger chunks of carrot might be nice, but lazy wins out in this case.
3) Rachel Ray says you can find gnocchi in the refrigerated section of your grocery store. I have never seen gnocchi anywhere other than the international/pasta aisle.
4) Another note about the gnocchi - normally I use plain potato gnocchi, but I was in Horrocks the other day and found some basil gnocchi, so I decided to give that a try.
5) This is the first time I've ever used the bay leaf. I've never had bay leaves - I always thought they were too expensive. But the other week McCormick's spices went on sale, so I picked up some spices that I'd normally done without. The soup is delicious either way, so if you prefer not to fish around for a tiny little leaf in your soup, feel free to omit.
6) I usually don't use cheese in the meatballs. I never kept cheese in the house, and now that I live with Aric, we typically only have American sliced cheese. But again, I was at Horrocks and found some parmesan cheese with peppercorns in it, so I bought it, and used it in the meatballs. Fancy! Anyway, you aren't missing anything if you don't put cheese in the meatballs, so don't worry.
THE BOTTOM LINE
It's a little expensive to get all of the components for this soup, but sweet fancy pants, is it ever delicious! You can go as fancy or as lazy as you want with this soup, and it will taste like you slaved over the stove for hours.
This is also an incredibly filling soup - excuse me, stoup (so called because it is more stew-like than it is soup-like). I don't like watery soups with nothing to them. I really hate drinking just broth. Turkey ball soup is incredibly hearty, and only gets better the longer it sits in your fridge.
Thank you, Rachel Ray!
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